Recipe

Fir-smoked salsifis with pear and beet confit

  • 8 April 2019
  • min
  • For 10 people
  • Prep Time
  • For 10 people
  • Prep Time

Patrice NOEL – Executif chef, Royal Luxembourg, Luxembourg

Ingredients :

  • 8 salsify roots (4 + 4)
  • 3 pears
  • Dried pine shoots (to taste)
  • Black Lampong pepper
  • Salt
  • Pepper
  • Flour
  • Lemon juice
  • Pickled pine buds
  • Salsify crisps
  • 3 chioggia beetroots
  • 2 yellow beetroots
  • 2 red beetroots
  • 100 g pine nuts
1

Preparation: Peel and brunoise the pears, mix with Lampong pepper and place in a saucepan with a knob of butter to steam for 35 minutes on a low heat. Leave to stand. Purée half of the pears and set aside.

2

Peel the chioggia and yellow beetroots, finely slice them using a mandolin then cut them using a 4 cm-wide round pastry cutter. Set aside uncooked.

3

Peel, place the red beetroots in cold water and boil until soft, drain and then mix with the pine nuts. Check the seasoning and set aside in a cool place.

4

Method: Wash and scrub 4 salsify roots, dry them with a tea towel and then put them on the grill with the pine branches. Lightly smoke the pine with a blow torch and then place in a 140° C oven and cook for 50 minutes.

5

Wash and peel the remaining salsify roots, cut them into slices and then cook in a blanc (water + flour + lemon juice) for approximately 15 minutes. Use a mandolin to thinly slice the salsify and then fry in a frier at 170°.

6

Final touches and plating up: Place the salsify slices cooked in blanc on a plate, add dots of red beetroot purée and a pear purée quenelle. Position the raw beetroot slices, smoked salsify root and fried salsify crisp on the plate. Place the pear brunoise on a circle of oven-dried filo pastry around a stainless steel mould and sprinkle with pickled pine buds.

The chef's advice

Le Clos Saint-Vincent, Domaine Bellet, Saint-Roman-de-Bellet (06)

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